Jun. 6, 2013

Goble, Gere M

Written by

Features editor

Share your recipes

Readers are invited to exchange simple recipes, cooking tips and kitchen shortcuts with The Clueless Cook. Ideally, recipes should require no more than five ingredients. Readers’ best suggestions will be featured in this weekly, online-only column. Email ggoble@gannett.com or, if you prefer, send mail to Gere Goble/The Clueless Cook, Mansfield News Journal, 70 W. Fourth St., Mansfield, OH 44903. On Facebook, look for www.facebook.com/geremarie.goble.

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Laurie Flockenzier of Lucas shared this summer recipe with The Clueless Cook.

It “uses fresh summer fruits and veggies and is one of my favorites,” she wrote. “I think it is quite unusual ... Not everyone is a fan of cilantro, but I happen to love the flavor so particularly enjoy this unusual combination of blueberries, cucumbers, onion, cilantro, corn, jalapeno, lime, cumin etc.”

CORN AND BLUEBERRY SALAD

6 ears of fresh sweet corn, husked

1 cup fresh blueberries

1 cucumber, sliced

1/4 cup finely chopped red onion

1/4 cup chopped fresh cilantro

one jalapeno pepper, seeded and finely chopped

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon honey

1/2 teaspoon ground cumin

In a Dutch oven, bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

Readers are invited to exchange simple recipes, cooking tips and kitchen shortcuts with The Clueless Cook. Ideally, recipes should require no more than five ingredients. Readers’ best suggestions will be featured in this weekly, online-only column.